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Nutty and Fruity Quinoa Salad with Maple Vinaigrette

(adapted from cookspiration.com)



  • 1 cup of cooked quinoa
  • ½ cup slivered almonds
  • ½ cup chopped apple
  • ½ cup chopped dried apricots
  • ¼ cup unsalted sunflower seeds
  • ¼ cup dried cranberries
  • ¼ cup raisins
  • 1 tbsp dried mint


  • 2 tbsp maple syrup or honey
  • ¼ cup apple cider vinegar
  • ¼ cup honey mustard
  • 2 tbsp oil


  1. Place cooked quinoa to a large bowl. Add almonds, apple, apricots, sunflower seeds, cranberries, raisins and mint; toss to combine.
  2. To make the vinaigrette: combine maple syrup (or honey), vinegar, mustard, oil and 2 tbsp (30 mL) water in a jar, seal and shake until well blended.
  3. Pour in vinaigrette and toss gently to coat.
  4. Note: the dressing can be stored in the refrigerator for up to 1 week, shaking well before use.